Cheesesteak Nachos

Instructions

1. Prepare the steak
   Place the ribeye steak in the freezer for 15 minutes to firm up. This makes it easier to slice thinly. Once chilled, slice the steak against the grain into very thin strips. Season with ½ teaspoon each of salt and pepper.
2. Cook the vegetables
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes until they begin to soften. Add the bell peppers and mushrooms, cooking for another 5-6 minutes until vegetables are tender. Add the minced garlic and cook for 30 seconds until fragrant. Season with ¼ teaspoon each of salt and pepper. Transfer the vegetables to a plate and set aside.
3. Cook the steak
   In the same skillet, add the remaining tablespoon of olive oil and heat until nearly smoking. Add the sliced steak in a single layer (you may need to do this in batches). Cook for 2-3 minutes, stirring occasionally, until the meat is browned. Add the Worcestershire sauce, remaining salt and pepper, and dried oregano. Return the cooked vegetables to the skillet and stir to combine. Remove from heat.
4. Assemble the nachos
   Preheat the oven to 375°F (190°C). Arrange the tortilla chips in an even layer on a large, rimmed baking sheet or in a cast-iron skillet. Sprinkle half of the shredded provolone cheese over the chips.
5. Layer the toppings
   Distribute the steak and vegetable mixture evenly over the chips and cheese. Top with the remaining provolone cheese.
6. Bake and finish
   Bake the nachos for 5-7 minutes, until the cheese is completely melted and beginning to bubble. Remove from the oven.
7. Add the cheese sauce
   Warm the Cheez Whiz or prepared cheese sauce according to package directions until pourable. Drizzle the warm cheese sauce over the nachos.
8. Garnish and serve
   Sprinkle the chopped fresh parsley over the nachos. Serve immediately while hot and cheese is still melted.